Masala Kanji Recipe
Unique Masala Kanji/Porridge is a speciality of the month of Ramadhan, which includes a blend of exotic spices and coconut milk. This dish has a distinctive flavour because of the mild seasonings and coconut milk. Anyone who tries it will absolutely want to have it again:) Another popular Muslim Malay snack would be the Curry Puff.
Ingredients: for 2 servings
1″ cinnamon stick
1-star anise petal
1/2 tsp fennel seeds (or powder)
2 piece coconut
Rice – 1/3 cup (any parboiled or kanji rice) (I used parboiled ponni rice)
1/4 tsp of Fenugreek seeds/methi seeds
1/4 tsp turmeric powder
a pinch of chilli powder (optional)
Coriander powder – 1/2 tsp
Hot water (2-3 cups to make kanji/porridge consistency)
To make fresh coconut milk:
Fresh coconut – 1/2 cup (shreds/pieces)
water (2-3 cups to grind with coconut milk)
Step 1) Add 1/3 cup of uncooked rice to a heavy-bottomed pan or pressure cooker and wash and drain.
Step 2) To a blender, add 1″ cinnamon, 1 cardamom, 1-star anise petal, 1/2 teaspoon fennel seeds and pulse to a coarse powder for a minute. To add a little more flavour, combine the powder with 2 sliced shallots. Repeat the process three to four times, or until all of the moulds are fully filled. To mix everything together, pulse a few times. Blend in 1/4 cup water for one minute now (rinse blender and lid with 1/2 cup water and pour into rice).
Step 3) Making coconut milk (First milk and second milk):
1/2 cup of coconut should be added to the blender along with 1/2 cup of water and pulsed a few times. Pour a cup of water into the blender and grind for a minute.
note: To smooth out the mixture, add 1/2 cup of water to it while grinding.
Now, in a bowl (this is the first coconut milk-thick & creamy), sieve the ground coconut.
Squeeze the coconut paste from the first milk and add the remains back to the blender to make the second milk.
Pour a cup of water into the blender, then add all of the coconut residues. For a minute, grind the mixture with a cup of water. Filter this coconut milk (this is the second coconut milk) into its own container.
Step 4) To the rice pan, add the second coconut milk. Add 1/4 teaspoon fenugreek/methi seeds, 1/4 teaspoon turmeric powder, a pinch of chilli powder (if desired), 1/2 teaspoon coriander powder, and 1/2 teaspoon salt. Place the pan over high heat and bring to a boil. Reduce the heat (or switch it to ‘2′ on numbered cooktops) after it begins boiling and simmer for 20-25 minutes. (until the rice becomes very mushy)
note: If you don’t have a blender, simply use a fork to mash the avocado and other ingredients together. (To avoid spilling, open and close the lid on the first 5 stirrings to release the steam and settle the coconut foam.)
Step 5) Once the rice is done, open it and mash it with the back of a spoon to a coarse paste texture. (You may use a stick blender to mash, but doing so on a low setting ensures that the traditional texture of this kanji/porridge is coarse and fine). A potato masher can also be used to obtain the desired consistency. (The mashing might take 3-5 minutes)
Step 6) Place it in a mixing bowl and add 3/4 cup hot water. Stir for a minute to achieve a coarse-smooth texture.
note: Do not add more than a cup of water to the rice before mashing, since it will be difficult to mash the rice into a coarse texture and you will get a big grainy texture:) Add the salt and warm water to a small mixing bowl and mash for 20 seconds (to create a medium-runny texture). add salt to taste. Add 1/2 teaspoon of salt to the water during fasting periods (add 1/2 tsp of salt while cooking; adjust the salt after breaking fast before serving). Once you’ve reached the medium-thickness, turn up the heat and bring it to a boil. Continue stirring constantly to avoid scorching at the bottom of the pan. Once it begins boiling, lower the temperature.
Step 7) Pour the first coconut milk and stir for a minute to keep the heat low.
note: Do not boil after adding the initial coconut milk since the creamy richness tends to separate and produces a curd-like texture. If needed, add salt. 10 more seconds on high heat and then off is all it takes. Remove the pan from the heat.
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